32 8 DECEMBER 2022 Serves 8 Prepare 30 minutes + chilling Cook 1 hour 50 minutes For the pastry 300g plain our 1 tsp ne salt 200g unsalted butter, diced and chilled 100g crème fraîche 1 British Blacktail Free Range Medium Egg yolk, beaten, to glaze For the lling 2 tbsp sun ower or rapeseed oil 1 pack Essential British Chicken Thigh Fillets, cut into small pieces 125ml white wine (or 50ml vodka) 1 large onion, nely chopped 1 medium leek, nely chopped 2 sticks celery, nely sliced 2 tbsp plain our 500ml chicken stock 100g frozen peas ½ x 25g pack at leaf parsley, roughly chopped 50g crème fraîche For the stu ng 85g Paxo Sage & Onion Stu ng Mix 80g dried cranberries 1 For the pastry, put the our, salt and butter into a food processor and pulse to a rough rubble. Add the crème fraîche and pulse until the mixture starts to clump together, then tip out onto the worktop and work brie y, until the pastry comes together. Wrap and chill for a few hours, or preferably overnight. 2 While it chills, make the lling. Heat a large saucepan over a medium-high heat and add 1 tbsp oil. Season the chicken with a little salt, then brown in the pan for 4-5 minutes – I do this in 2 batches. Put the browned chicken into a bowl and set aside, then pour the wine (or vodka) into the pan and scrape the chicken pieces and juices o the bottom with a wooden spoon. Pour the alcohol (there won’t be much left if using vodka) into the bowl with the meat. 3 Return the pan to a medium heat and add the remaining oil, along with the onion, leek, celery and a pinch of salt. Fry the vegetables for 15 minutes, or until soft, then stir in the our. Add the stock, peas, chicken and the pan juices, then bring to a simmer. Cook, partially covered, for 40 minutes until the chicken is tender and cooked through with no pink meat and the sauce is thickened and reduced. Remove from the heat, stir in the parsley and crème fraîche, then season to taste with salt and ground white pepper. Set aside to cool. 4 Preheat the oven to 200ºC, gas mark 6. Roll ⅔ of the pastry out into a disc large enough to t into a 26cm pie dish. Line the base and sides If you didn’t already know, I’m an adoptedWiganer through and through, so pies are inmy blood. I’malso an unashamed advocate of packet stuffing (which I’ve been known to rehydrate and smear on a sandwich onmany an evening of indulgence). This pie is my ode to Christmas, toWigan, and to the simple pleasures in life Chicken & stuffing lattice pie Food&Drink
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